Battenberg Cake

1. Stage

Preheat oven to 350° and grease an 8" square baking pan with cooking spray. Cut a 15" x 8" rectangle of parchment and fold in half. Press into prepared pan so the crease rises up at least 1 1/2" in the center, creating a division between 2 sides of pan.

2. Stage

In a large bowl, whisk all-purpose flour, almond flour, and baking powder until combined.

3. Stage

In the large bowl of a stand mixer fitted with the paddle attachment (or in a large bowl using a handheld mixer), beat butter, sugar, and salt on medium-high speed until light and fluffy, 2 to 3 minutes. Add eggs, one at a time, beating to blend after each addition. Beat in almond extract.

4. Stage

Add dry ingredients and milk. Using a rubber spatula, fold just until combined.

5. Stage

Transfer half of batter (about 350 g.) to large (now empty) dry ingredients bowl. Add pink food coloring and fold until combined, then add more, one drop at a time, until desired tint is reached.

6. Stage

Carefully spoon colored batter into one half of prepared pan; smooth with an offset spatula or the back of a spoon. Spoon plain batter into other half; smooth top. Lightly tap pan against the countertop to ensure batter is as even as possible.

7. Stage

Bake cake until light golden around the edges and a tester inserted into the center comes out clean, 20 to 25 minutes. Let cool.

8. Stage

Transfer colored cake to a cutting board. Using a sharp knife, trim 1/2" off each side. Level top of cake so it's perfectly flat, then cut cake in half lengthwise to yield 2 (7" x 1 1/2") logs. Trim tops of logs so they are perfect squares. Repeat with plain cake rectangle.

9. Stage

In a small heatproof bowl, microwave jam in 10-second increments, stirring between each, until loosened and spreadable, about 30 seconds total.

10. Stage

On a clean work surface, lay out a layer of plastic wrap about 20" x 8". Arrange marzipan on plastic wrap and top with a second layer of plastic wrap. Using a rolling pin, roll marzipan between plastic wrap to a 14" x 8" rectangle (marzipan will be thin). Discard top layer of plastic wrap.

11. Stage

Using an offset spatula or butter knife, spread a thin layer of jam on top of a colored cake log. Arrange cake log, jam side down, in the center of marzipan so it stretches across and bisects it. Spread a thin layer of jam on remaining 3 long sides of log.

12. Stage

Spread a thin layer of jam on top side of a plain cake log. Arrange jam side down next to colored cake log on marzipan and press logs together. Spread 2 exposed long sides of plain log with jam.

13. Stage

Arrange remaining colored cake log on top of plain cake log. Spread exposed long sides with jam. Arrange remaining plain cake log on top colored cake log and spread exposed long sides with jam.

14. Stage

Using the bottom layer of plastic wrap as a guide, lift and fold marzipan up and over assembled cakes, encasing long sides as tight as possible. Pinch seam together.

15. Stage

Roll cake so marzian seam is on the bottom and cake is encased in plastic wrap. Refrigerate until cold and set, at least 2 hours or up to overnight.

16. Stage

Carefully unwrap cake and trim ends with a sharp kitchen knife. Transfer to a platter.